Simulation of mass transfer during osmotic dehydration of apple: a power law approximation method

Souraki, Behrooz Abbasi; Tondro, Hadiseh; Ghavami, M.

doi:10.1007/s00231-014-1351-z

Cited by 7 publications

(3 citation statements)

References 26 publications

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“…However, these values were higher than those reported by Porciuncula et al (2013) for banana when using osmotic solution of 65 °Brix at 60 °C, for the model with diffusion coefficient dependent on moisture; the obtained values ranged from 2.12× 10 -10 to 3.98 × 10 -10 m 2 s -1 . Souraki et al (2014a), studying the osmotic dehydration of apple in the form of infinite plate and considering shrinkage during drying in sucrose solutions at concentrations between 30% and 50% at temperatures between 30 °C and 50 °C, obtained values of effective diffusivity in the range from 1.36 × 10 -10 m 2 s -1 to 2.00 × 10 −10 m 2 s -1 and from 0.87 × 10 −10 m 2 s -1 to 1.27 × 10 −10 m 2 s -1 without and with shrinkage, respectively. In pumpkin dehydration with sucrose solutions at temperatures of 40, 50 and 60 °C, Abraão et al (2013) observed a significant increase in the effective diffusivity of water when the concentration of sucrose solution increased from 40 °Brix to 50 and 60 ºBrix, while from 50 to 60 ºBrix there was no significant change, with values in the range from 10 -9 to 10 -10 m 2 s -1 for the different temperatures and concentrations studied.…”

Section: Resultsmentioning

confidence: 99%

Study of osmotic dehydration of kiwi fruit using sucrose solution

Brochier

Inácio

Noreña

2019

Braz. J. Food Technol.

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Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted.

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Section: Resultsmentioning

confidence: 99%

Study of osmotic dehydration of kiwi fruit using sucrose solution

Brochier

Inácio

Noreña

2019

Braz. J. Food Technol.

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“…This dependence is considered by setting the parameters in Equation ( 18) as functions the C/S ratio. In this study, the empirical power law functions are assumed following [31][32][33] as follows:…”

Section: Kinetic Equationmentioning

confidence: 99%

“…This dependence is considered by setting the parameters in Equation () as functions the C/S ratio. In this study, the empirical power law functions are assumed following 31–33 as follows:

C goodbreak= C_{0} {(C / S)}^{C_{1}}, D goodbreak= D_{0} {(C / S)}^{D_{1}} goodbreak+ D_{2} ((), normalC / normalS) goodbreak+ D_{3} {(C / S)}^{2},

with C 0 , C 1 , D 0 , D 1 , D 2 , and D 3 standing for empirical parameters to be determined.…”

Section: Dehydration Kinetics Of C‐s‐hmentioning

confidence: 99%

A dehydration kinetic model of calcium silicate hydrates at high temperature

Wang

Chen

Yang

et al. 2022

Structural Concrete

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Dehydration of calcium silicate hydrates, the primary binding phase of cement paste, contributes significantly to the degradation of cementitious materials at high temperatures. Kinetics of the dehydration process is usually parameterized as the product of the classic Arrhenius equation and a kinetic expression, calibrating the influence of the temperature and the reaction degree, respectively. By means of the Exp-function approximation, an improved kinetic expression is proposed and the differential equation is solved by utilizing the Mean-value Theorem for integrals. The established dehydration model is validated by comparing with independent experimental measurements, concerning different heating regime and molar ratios of calcium-to-silicon. Both the temperature history and the calcium-to-silicon molar ratios influence the kinetics and the final status of the dehydration process. The established model provides access to further investigation of the microstructural evolution of heated concrete, containing supplementary cementitious materials.

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Mass transfer during osmotic dehydrationand its effect on anthocyanin retention of microwave vacuum‐dried blackberries

Song

et al. 2019

J Sci Food Agric

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BACKGROUND: The combination of sugar osmotic dehydration and microwave vacuum drying is an effective method for the dehydration of blackberries, the retention of their antioxidant properties, and the extension of their shelf life. Mass transfer during the osmotic dehydration of blackberries in sugar solution was investigated together with its influence on microwave vacuum drying characteristics, and the retention rate of anthocyanins in dried frozen blackberries. RESULTS:The concentrations of the osmotic solutions that were tested contained 40%, 50%, and 60% sugar, and the osmotic solution temperatures were 30 ∘ C, 40 ∘ C, and 50 ∘ C. The solution-to-blackberry mass ratio was 10:1 (w/w) and the process duration varied from 0 to 5 h. A two-parameter mathematical model was used to describe mass transfer in the osmotic dehydration of blackberry samples and estimate moisture loss and solid gain in the final equilibrium. The results showed that the dehydration rate and solid gain rate of the blackberries increased with an increase in osmotic concentration, osmotic time, and the temperature of the solution under certain experimental conditions. The effective diffusivity of moisture and solute were estimated using the analytical solution of Fick's second law of diffusion. The moisture and effective diffusivities of sugar in the above osmotic dehydration conditions were in the range of 1.77 × 10 −9 -2.10 × 10 −9 and 1.36 × 10 −9 -1.60 × 10 −9 m 2 .s −1 , respectively. CONCLUSION: The pretreatment of sugar osmosis greatly reduced the microwave vacuum drying time in the latter part of the dehydration period and increased anthocyanin retention. Estimation of moisture and solute diffusion coefficients during osmotic dehydration in blackberriesThe solution of Fick's second law for diffusion from a finite cylinder of model with a diameter of 2R and a height of 2 L during osmotic J Sci Food Agric 2020; 100: 102-109

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Simulation of mass transfer during osmotic dehydration of apple: a power law approximation method

Cited by 7 publications

References 26 publications

Study of osmotic dehydration of kiwi fruit using sucrose solution

Study of osmotic dehydration of kiwi fruit using sucrose solution

A dehydration kinetic model of calcium silicate hydrates at high temperature

Mass transfer during osmotic dehydrationand its effect on anthocyanin retention of microwave vacuum‐dried blackberries

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